QUESO FRESCO WHOLE MILK CHEESE
Summary
This queso fresco is made from pasteurized milk, salt, enzymes, and cultures, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy components. Its processing level limits the score, but the absence of artificial ingredients and the use of high-quality milk contribute positively to its rating.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which offers a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods and is necessary for proper cheese texture. While it is essential for flavor, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese production. Provides sodium, which is necessary for fluid balance and nerve function.
EnzymesNeutral
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for developing cheese texture and flavor. The use of enzymes is standard in cheese production and poses no significant health concerns.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development. Essential for achieving the desired texture and taste in cheese.
CulturesNeutral
Cultures are beneficial bacteria used in cheese production to develop flavor and texture. They play a vital role in the fermentation process, contributing to the unique characteristics of the cheese. The use of cultures is a traditional practice in cheese making and is generally considered safe.
Benefits
Promotes fermentation, enhancing flavor and texture in cheese. Contributes to the development of probiotics, which can support gut health.
Processing
Processed Foods
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